Preheat oven to 375 degrees. Line two cupcake pans with paper cupcake liners. Set aside.

In a large bowl sift together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream together the margarine, sugar and honey until light and fluffy. Add the vanilla extract and blend well. With the mixer on low, add the eggs one at a time and blend completely. Scrape down the sides of the mixing bowl and add the dry ingredients in thirds, alternating with the pareve milk, beginning and ending with the dry ingredients. Stir on low until all ingredients are moistened; do not over mix.

Fill each cupcake liner with a scant ¼ cup of batter (a standard size ice cream scoop is very helpful here). Bake for 16 to 18 minutes or until a tester inserted into the center of the cupcakes comes out clean. Let cool for about 10 minutes in the pans, then transfer cupcakes to a rack and allow to cool completely.

To make the glaze, place honey in a small saucepan and bring to a boil (watch carefully as the honey can boil over quickly). Remove from heat and add the chocolate. Allow to stand together for one minute, then blend completely using a heat-proof spatula. Let stand for about 5 minutes to cool slightly.

Working with one completely cooled cupcake at a time, hold it by the base upside down and tip the top of the cupcake up to its paper liner into the chocolate honey mixture. Shake the cupcake gently to allow the excess to drip off, then turn over and place on a serving platter to set. Repeat with the remaining cupcakes.